by Kitchen Company Crew | Jun 15, 2022 | Dessert, Recipe, Sweet Baking |
Soft & Chewy Oatmeal Cookies
- 1 Cup Butter, room temperature (2 sticks, 226 grams) not too soft
- 1 Cup Brown sugar, packed (213 grams)
- 1/4 Cup Granulated sugar (50 grams)
- 2 Large eggs
- 2 tsp Pure vanilla extract
- 1.5 Cups All-purpose flour (200 grams)
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 3 Cups Quick oats* (297 grams)
- 1 Cup OPTIONAL add-ins chocolate chips, chopped nuts, coconut flakes, raisins, etc
Preheat the oven to 350F. Line your baking sheet(s) with parchment paper.
Use the paddle attachment on your stand mixer and cream together the butter and sugar until light and fluffy (if using a hand mixer, do the same). This could take 2-4 minutes or more.
Add eggs one at a time, mixing after each. Add vanilla and mix until all is well combined.
In a separate bowl, mix together your dry ingredients MINUS any optional add-ins. Add to butter/sugar mixture all at once and mix until combined. Add in optional add-ins until just combined
Use a medium cookie scoop (1.5T) for regular sized cookies. Use a large cookie scoop (3T) for larger sized cookies. Arrange cookie dough balls a couple of inches away from each other on the baking sheet(s).
Bake until the edges just start to turn golden brown and the centers look slightly under-cooked. This will take from about 8-12 minutes depending on the size of the cookie and your oven.
Remove the cookies from the oven and use something flat to press the cookies down just enough to take the roundness down and make them look more uniform. This step is optional but it makes them easier to stack and they look better (IMO).
The use of quick oats in this recipe (versus "old fashioned" oats) gives the cookies a softer more tender mouthfeel that we love. When making the larger size cookie, we have found that they make a great ice cream sandwich!
if you prefer a little crunch to your cookie, just bake them a little longer and they'll look like this (and they'll still be delicious).
Keyword cookie,oatmea,chewy,soft
by Kitchen Company Crew | May 6, 2021 | Dessert, Recipe |
The BEST Peanut Butter Cookie I Have Ever Made
Peanut butter cookies are not my strong suit but these came out perfect if you like them soft in the middle, firmer at the edge, and not crumbly.
Course Dessert
Cuisine American
good quality baking sheets (I used NordicWare but I also like USA Pan)
a hand mixer or stand mixer
measuring cups and spoons
a spring-loaded cookie scooper
a potato masher (the kind with little squares)
- 1 c butter, unsalted
- 1 c peanut butter, crunchy or creamy, as you wish
- 1/2 c white sugar
- 3/4 c dark brown sugar, firmly packed
- 2 eggs
- 2 1/2 c all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cream together the butter, peanut butter and sugars until fluffy. Beat in the eggs slowly until combined.
In a separate bowl, sift together (yes, with a sifter) the flour, baking soda, baking powder, and salt. Stir it into the wet mixture.
Put the batter in the refrigerator for about an hour. Scoop (or roll with your hands) into @ 1" balls and place on baking sheets leaving room to spread. Flatten each ball with your potato masher (or use a fork to make hash-marks).
Bake in a preheated 375F oven for about 10 minutes or until cookies just begin to brown. Do NOT overbake (unless you like that sort of thing).
Keyword cookies, peanut butter
by TheKitchenCompany | Oct 7, 2019 | Recipe, Sweet Baking |
This delicious cookie was served in the store on Saturday, October 5, 2019. It’s not the first time. We’ve served this cookie before. It’s always well-received and nearly always gone before the end of the day. We took this recipe from a book titled Sally’s Cookie Addiction by Sally McKenney published in 2017. It’s a book that we try to keep in stock because it’s so popular and is filled with the most tasty cookies!
The recipe calls for all the basics – flour, sugar, butter, etc -things that you might have on hand. But it also calls for chocolate chips, M&Ms© candies, and creamy peanut butter – things you may need to plan ahead for or pop to the market and purchase. This is exactly the type of recipe that one could easily swap out the “add-ins” if one preferred, say, raisins more than M&Ms©. As you read the recipe instructions you’ll find that, after baking, more chocolate chips and M&Ms© are pressed into the tops of the warm cookies. I submit that pressing a little toasted coconut flakes would also be delicious as well as pretty. You can also view the original recipe–posted in 2013–on her website here where you’ll get to read first-hand Sally’s own comments and musings.
Do you know that our October 2019 Monthly Feature give-away includes two of the items you need to make cookies? You can read more about it here. Make sure you are on our email list which automatically enters you into each of our drawings. You can sign up here. You can also enter by dropping a paper entry into our vase next time you are visiting the store.
Did you get to taste these cookies in the store? Have you made these cookies? Do you plan to make them? Let us know your thoughts in the comments below.
Monster Cookies
For this recipe you will need the following items which we carry in the store:
Good baking sheet pans | Parchment paper or silicone baking mats | Pure vanilla extract | Stand mixer or hand mixer | Rubber or silicone spatulas |Cookie scoops | Cooling racks | Measuring cups and spoons
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup sugar granulated
- 1/2 cup brown sugar packed
- 2 eggs large
- 1 cup creamy peanut butter
- 2 tsp pure vanilla extract
- 2 cups old-fashioned whole rolled oats quick cook variety
- 1 1/2 cups M&Ms© mini or regular size, plus more for topping
- 1 cup semi-sweet chocolate chips plus more for topping
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about two minutes. Add the eggs, peanut butter, and vanilla extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bols and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the oast. Once combined, beat in the M&Ms© and chocolate chips. The dough will be thick and sticky. Cover and chill the dough in the refridgerator or at least 20 minutes (and up to four days). If chilling for longer than one hour, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough, two tablespoons (No. 30 scoop) of dough per cookie, and place 3" (7.5 cm) apart on the baking sheets. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow to cool on baking sheets for five minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips and/or M&Ms© into the tops—this is only for looks!
the cookies will stay fresh in an airtight container at room temperature for up to one week.
